Boiled Oatmeal

Name: Boiled Oatmeal
Ingredients: One quart of cold water; eight tablespoonfuls of oatmeal; one-half dessert spoonful of salt

From The art of cooking, 1880

Oatmeal should be added to cold water for better results.

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

83Calories

3 gProtein

14 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein3 g

Carbohydrates14 g

Fiber2 g

Sugars0.3 g

Total Fat1.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium43 mg

Potassium82 mg

Calcium39 mg

Iron1.1 mg

Magnesium41 mg

Phosphorus90 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate7 mcg

Choline8.6 mg

Caffeine0 mg

Water1043 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.

Boiled Oatmeal. — One quart of cold water, eight tablespoonfuls of oatmeal, one-half dessert spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.